Cheesy Kale Chips
1 large bunch fresh kale
250 ml (1 cup) walnut pieces
125 ml (1/2 cup) shredded extra old cheddar cheese
30 ml (2 tbsp) Dijon mustard
75 ml (1/3 cup) water
Heat oven to 180 C (350 F).
Tear kale leaves into bite-sized pieces and remove ribs. Wash and dry leaves thoroughly and set aside.
In a food processor, combine walnuts, cheddar, Dijon and water and pulse into a paste. Transfer paste to a large mixing bowl and add kale leaves, tossing to coat evenly. Remove large clumps from leaves or spread out on leaves. (Do not apply too much walnut mixture on the kale leaves as this will prevent even drying.)
On parchment-lined baking sheets, place a single layer of kale leaves a finger width apart.
Bake 1 sheet at a time on the centre oven rack for 15 to 20 minutes until crisp. (Do not let the chips brown as they will taste bitter.)
Chips will keep in airtight container for up to 1 week.
Makes about 1.5 l (6 cups).
Nutrition information per 125-ml (1/2-cup) serving: 105 calories; 4 g protein; 8 g fat (2 g saturated fat); 6 g carbohydrate; 2 g fibre; 5 mg cholesterol; 108 mg sodium.
Source: California Walnuts, walnutinfo.com